This is not our favorite Red Beans and Rice recipe, but it is great because it's a Cooking Light recipe and easy for those Sundays when you want lunch to be ready when you get home.
3 c. water
1 c. dried red kidney beans
1 c. chopped onion
1 c. chopped green bell pepper
3/4 c. chopped celery
1 tsp dried thyme
1 tsp paprika
3/4 tsp ground red pepper
1/2 tsp black pepper
1/2 (14 oz) package Conecuh sausage (or smoked sausage of choice)
1 bay leaf
5 garlic cloves, minced
1/2 tsp salt
3 cups hot cooked long-grain rice (we love Jasmine rice)
1/4 c. chopped green onion
Combine first 12 ingredients in an electric slow cooker. Cover with lid; cook on high-heat setting for 5 hours. Discard bay leaf; stir in salt. Serve over rice; sprinkle with green onions.
Yield: 4 servings (1 c. bean mixture, 3/4 c. rice and 1 TB green onions)
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